Spicy Chicken and Kale Soup with Basil Cream

Name: Spicy Chicken and Kale Soup with Basil Cream | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 5
Ingredients: 1 cup loose packed basil leaves; 1 1/2 tablespoons olive oil; 6 ounces plain greek yogurt; Salt and pepper; Salt and pepper; 1/4 teaspoon crushed red pepper; 4 cups chopped kale; 1 cup dry white wine; 32 ounces chicken broth; 28 ounces canned diced tomatoes; 1 1/2 pounds chicken breast, cut into bite size pieces; 2-3 cloves garlic, minced; 1 fennel bulb, cored and sliced; 1 red onion, peeled and chopped; 2 tablespoons olive oil

KitchenAid Chef

Serving

5

Ingredients

1 cup loose packed basil leaves

1 1/2 tablespoons olive oil

6 ounces plain greek yogurt

Salt and pepper

1/4 teaspoon crushed red pepper

4 cups chopped kale

1 cup dry white wine

32 ounces chicken broth

28 ounces canned diced tomatoes

1 1/2 pounds chicken breast, cut into bite size pieces

2-3 cloves garlic, minced

1 fennel bulb, cored and sliced

1 red onion, peeled and chopped

2 tablespoons olive oil

Step by step

Place a large pot over medium-high heat on your KitchenAid® Commercial-Style Gas Rangetop. Add the olive oil, onions and fennel. Sauté for 3-5 minutes, then add the garlic and sauté another 2-3 minutes until the onions and fennel are soft.
Push the veggies to the side and add the chicken. Sauté 3-5 minutes until the chicken is mostly cooked.
Now add the canned tomatoes with juices, chicken broth, white wine, kale, 1 teaspoon salt, 1/2 teaspoon ground pepper, and 1/4 teaspoon crushed red pepper. Add more crushed red pepper if desired. Then bring the soup to a boil, lower the heat and simmer for 20 minutes.
Meanwhile place the yogurt, olive oil and basil in the KitchenAid® Blender, with a pinch of salt. Puree until smooth.
Once the soup is ready, serve warm with a dollop of basil cream on top.